If ur in Wa, then you should be crashing outdoors this time of year if possible. Lower racking temps = higer carbination. Its just sorta one of those things you get a feel for and adjust by experience.

My 1.060+ OG IPAs usually carb up very nicely in a week, in fact I had a 1.080 OG/1.014 FG DIPA that carbed up perfectly in a week with 3.75 oz of sugar (I was shooting for 2.3 volumes of CO2 and I would definitely say it hit that). On the hand, I have a 1.080 OG/1.014 FG batch right now that is not carbing up so well. I think it has to do with how much yeast is in the batch because I once had a similar problem with a 1.050 OG/1.005 FG batch that I strained after dry hopping. With the 1.080 OG/1.014 FG batch I poured it directly into the primary fermenter and left the trub in the bucket, with 1.088 OG/1.014 FG batch, I poured everything through a strainer. It could be due to the level of dry hopping as well because the 1.080 OG/1.014 FG batch only had a single dry hop of 2 oz/5 gallons whereas the 1.088 OG/1.014 FG batch had multiple dry hops totaling 6 oz/5 gallons. I have another 1.086 OG/1.013 FG excessively dry hopped batch that I also strained that I am going to bottle soon, so I am going to add a little yeast to it to see if that makes a difference.

Then stir the hell out of it (since the oxygen will be consumed by the yeast anyways). .

I know this is old, but I feel that this thread is a safety issue. I wouldn't recommend purposely oxygenating your beer, but if you do, the yeast will metabolize the sugar aerobically, resulting in 3 times the carbonation that would be caused normally. That could lead to bottle bombs.